Our Dining Terrace menu rotates on a four-week cycle and consists of food prepared from scratch whenever possible. SAGE's policies and menus comply with the Dietary Guidelines for Americans. Registered dietitians review school menus and are available to our food service director for consultations regarding nutrition questions. The CCDS community is able to choose from the following daily selections:

Improvisations –Improvisations™ is one of SAGE’s station concept, designed to spark the creativity of our chefs and customers alike. Moving beyond the traditional salad bar concept, we provide both fresh, seasonal ingredients as well as composed salads and suggested flavor combinations, challenging patrons to explore new combinations of tastes and textures.

Classic Cut Deli® – featuring a wide variety of meats and cheeses along with tuna salad, egg salad and house-roasted turkey breast.

Stock Exchange – a hearty soup station providing two homemade soups from scratch; one soup is always vegetarian or vegan.

The Main Ingredient® –the hot entree station, including at least two entrees (one is always vegetarian or vegan) a starch, and two fresh vegetables.

Baltimore Baking Company – a wide variety of desserts and breads with low sugar or low-calorie options.

Splashes – our extensive selection of beverages including our variety of Spa Waters.

We also feature our Monthly Nutritional Seasonings, which are geared to enhance the community's awareness of lesser known food items and even add knowledge of foods surround us every day.

September/October- Our Local Harvest
We will highlight an abundance of local ingredients from the region, show the superior freshness, and better taste of locally harvested foods.

November-Giving Thanks in Civil War Times
Understanding of the adversities soldiers and civilians faced during the Civil War and the learn to recognize and appreciate the few resources that were available.

December-Name That Part!
Highlight the lost art of Butchery: the process of taking apart an animal and dividing it into specific, recognizable cuts.

January- Brassica Bonanza
We will be learning about brassica, part of the mustard genus, also known as cruciferous vegetables. They include cabbage, cauliflower, broccoli, Brussels sprouts…...

February- The Art of Making Bread
Providing the basic understanding of bread, and showcase the different grain and leavening agents used in bread making

March- Medieval Cuisine
Feature traditional medieval dishes, showing each offering by the social class likely to have enjoyed it.

April- Tasty Tofu
We will explain what tofu is, how its ingredients are grown, and how its made.

May- Shakes & Smoothies
How to make fun and yummy treats at home. Introduce them to the heath benefits and delicious flavors the come from smoothies made with vegetables like kale, arugula, and favorite fruits.

What We Are Doing to Help the Environment

Cincinnati Country Day has been trayless since 2009! A study by the University of Cincinnati suggests it is possible to reduce the food and paper waste by at least 20% by removing trays from the dining experience.

Look for more organic and local selections featured through out our menu as well as items from CCDS's own garden to further support our goal of sustainability.

We use a vinegar and water solution as a cleaning and disinfecting agent for our Dining Terrace tables. It is a wonderful GREEN cleaning alternative. This, along with the APEX cleaning system used in our dish machine, are movements toward reducing the use of harsh chemicals and creating a safer environment.

Dining Terrace Policies and Procedures

• Please dispose of all waste from the table when you are finished dining.
• Put any recyclable items into the appropriate containers.
• Take only the food you plan to eat and please eat all the food you take.
• Please do not remove any utensils, cups, plates, or dishes from the Dining Terrace.